Moroccan Chicken over Coucous
Source of Recipe
Oprah Magazine
Recipe Introduction
for an indian slant---eliminate the olives, substitute 2 tsp of curry for the cumin\add cinnoman stick to chicken broth
serve with basmati rice
List of Ingredients
Chicken
8 chicken thighs
2 tsp ground cumin
salt and freshly ground pepper
2 Tbsp extra virgin olive oil
2 cups of chicken broth
1/4 cup chopped mint, plus whole leaves
3 tbsp Kalamata olives slices or chopped
Couscous
2 cups of chicken stock
1 and 1/3 cups couscous
1/2 tsp salt
Recipe
To make the chicken:
rub the chicken thighs with cumin and a generous sprinkling of salt and pepper
in a large high-sided skillet or dutch oven, heat the olive oil over a medium high flame
Ad the chicken thighs and brown the skin--7-10 minutes per side. Add 2 cups of chicken stock
Bring to a boil, then cover and redue the heat to medium low; allow the stock to simmer for 20 minutes. Add the chopped mint and the sliced or chopped olives
continue cooking 15-20 minites or untill the chicken is tender
remove the lid, increase the heat to high and reduce the sauce 3-5 minutes until slightly thickened. Add additional salt if desired
To make the couscous: In a medium saucepan, heat the 2 cups of chicken broth until just boiling. Add the couscous and salt. Cover. Remove from the heat and let stand 5 minute
fluff with a fork
serve the couscous on a platter with the chicken on top. Spoon the sauce ove it and garnish with whole mint leaves
makes 4 servings
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